Northern fish soup with salmon milt and tomato

Salt and pepper the salmon milk, coat it in potato starch, and shake off the excess.

Fry in a pan until cooked. Cut into cubes with a side of 1.5 cm.

Cut all the fish into 1.5 cm cubes and boil in salted boiling water.

Boil mini potatoes, cut them in half, and fry in a pan until golden brown.

Cut the tomatoes into cubes with a side of 0.5 cm.

Layer the potatoes alternately with fish and milk in a deep plate.

Pour green oil into the free space, place the tomatoes, and top with dill leaves.

Heat the broth to a temperature of 80 degrees.

Pour separately into each plate.

To serve.